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Braised Cabbage

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INGREDIENTS

1 medium head green cabbage cut in 8 wedges

1 medium to large sweet onion thickly sliced

4 large carrots peeled and sliced in ¼ to ½ iinch slices

½ cup low-sodium chicken broth or vegetable broth

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

4 tablespoons unsalted butter sliced in thin pats

2 tablespoons balsamic vinegar or apple cider vinegar

DIRECTIONS

Preheat oven to 325 degrees. Grease a 9×13-inch casserole pan.

Lay the cabbage wedges in the dish as flat as you can so they absorb the braising liquid. Sprinkle the cabbage with carrots and onions.

Drizzle the dish with chicken broth and season with a healthy amount of kosher salt and freshly ground black pepper. Scatter the pats of butter over the vegetables and cover the dish with aluminum foil.

Place the dish in the oven and cook for about 1 hour. Remove the dish from the oven and carefully flip the cabbages using tongs. Cover and bake for another hour or until fork tender.

Increase oven temperature to 425 degrees, carefully remove the foil from the dish, and bake for 15-20 minutes or until the cabbage lightly browns. Drizzle with balsamic vinegar or apple cider vinegar.

NOTES

Don’t remove the core from the cabbage. It will help keep the cabbage wedges together through the cooking process.

Use low-sodium chicken broth, chicken stock, or vegetable broth.

Peel the carrots, so they look more aesthetically appealing.

If you prefer, you can use olive oil instead of butter.

Season with a generous amount of kosher salt and freshly ground black pepper.

See also  Copycat Olive Garden Alfredo Sauce

If you like fennel seed, add a teaspoon.

A splash or two of balsamic vinegar or apple cider vinegar really complements this dish.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or in a saucepan over low heat with a little broth or water.

To freeze, first cool completely, then place it in a sturdy freezer container and freeze for up to 3 months. Thaw in the refrigerator overnight. Reheat in the microwave at reduced power or in a saucepan over low heat with a little broth or water. The braised cabbage will be softer, but it will still be delicious.

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